Andy Hanacek warns that if you haven’t learned the importance of protecting your employees and how to do so, then you haven’t learned a thing from the spring/summer COVID-19 pandemic — which hasn’t really gone away either.
It is very important that owners and managers of small meat processing plants not only have personal work-life balance but that they also cultivate organizational work-life balance for their employees.
Owners and managers of small meat plants need to be concerned with two types of work-life balance; personal work-life balance and organizational work-life balance. This article addresses personal work-life balance as it relates to the small meat plant owner or manager.
Significant changes continue to address and improve the workplace environment. Organizations continue to address labor opportunities to not only match tasks with individuals but to educate all stakeholders to the value of ergonomics in the workplace.